1 Whole or half ham

2 c Pineapple juice

1 c Honey

1 c Brown sugar

1 qt Hot water

1 c Currants

Thinly peeled rind of 1 -orange Thinly peeled rind of 1 -lemon 1/3 c Cornstarch dissolved in

-1/2 c water 1/2 c Firmly packed brown sugar

Juice of 1 orange Juice of 1 lemon 1/3 c Red currant jelly

1/4 c Port wine

Black cherries, if desired Place ham in large roasting pan and pour pineapple juice and honey over top. Sprinkle with brown sugar. Bake at 325' two hours. Meanwhile, to make sauce: In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes. Cut orange and lemon rinds into very fine julienne about 3/4 inch long; poach in simmering water 20 minutes. Drain, discarding water, and set aside. Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent. Add brown sugar, orange and lemon juice, jelly and wine; stir until jelly is melted and add prepared orange and lemon rinds and black cherries. Serve warm over ham slices. Makes about five cups of sauce. Di Note: The Botsford Inn is a very nice, old fashioned restaurant located in Farmington, Michigan. I had this there and really liked it and managed to squeeze the recipe out of the chef. Di Pahl's personal recipes-1994